| Popis: |
Summary Off-flavors were imparted to milk by several of the flavor components of silage when they were introduced into either the rumen or lungs of a cow. Although none of the pure compounds imparted a typical feedy flavor, most of them did impart flavors that resembled some of the characteristics of feedy flavor. Acetone, 2-butanone, dimethyl sulfide, and cis-3-hexen-1-ol imparted flavors that very closely resembled flavors sometimes found in commercial milk. Attempts to study the effect of aldehydes had to be terminated because they had toxic effects. However, enough n-butanal was administered to impart a malty or chemical flavor. Neither propionic nor butyric acid produced a detectable off-flavor when they were introduced into the cow's lungs. |
